a simple grapefruit salad with blue cheese, scallions, pomegranate seeds, and a shallot vinaigrette
Combine the apple cider vinegar, fresh grapefruit juice, honey, and Dijon mustard in a mixing bowl. Whisk until incorporated. Slowly drizzle in the olive oil, continuously whisking until emulsified. Stir in the minced shallot and salt.
Combine the spring mix, arugula, and grapefruit segments in a large mixing bowl. Drizzle in the shallot vinaigrette, tossing the greens until well coated (if you have extra dressing, reserve for another use). Plate the salads and garnish with the blue cheese, scallions, and pomegranate seeds.